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Brats and Peppers Skillet Recipe
Ash Tyrrell

Brats and Peppers Skillet Recipe

I made this brats and peppers skillet last weekend, and my whole kitchen smelled amazing. The beer soaks into the sausages and sweetens the peppers as it cooks down. I loved how one pan handled everything, so cleanup was almost nothing.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 5 bratwurst links 1 package: Choose fresh, uncooked brats so they soak up the most beer flavor.
  • 1 large onion sliced thin: Thin slices soften fast and turn sweet in the beer.
  • 1 bell pepper sliced thin: Red is the sweetest, but any color works.
  • 16 oz light ale or summer beer: Pick a mellow beer since hoppy ones can taste bitter.
  • 1 tablespoon olive oil: It helps the vegetables brown instead of steam and vegetable oil works too.
  • 1 dash salt: Seasons the vegetables and brings out their natural sweetness.
  • 1 dash freshly ground black pepper: Fresh pepper adds a gentle bite.
  • 5 hot dog buns: Toast them lightly so they hold up to the juicy filling.
  • Sauerkraut and mustard optional: They add tang and a classic brat finish.

Method
 

  1. Cut the onion and bell pepper into thin strips. Thin pieces cook quickly and fit neatly on a bun. Big chunks are hard to bite through and can slide out of the sandwich.
  2. Put the sliced vegetables in a bowl and drizzle in the olive oil. Add a dash of salt and pepper, then toss until everything is coated. This light coating helps the vegetables soften and pick up flavor in the pan.
  3. Set your cast iron skillet over medium-high heat on the stove and let it warm up for a few minutes. A properly hot pan gives the brats that golden crust. If you cook outdoors, place the skillet on the grill instead.
  4. Lay the brats in the hot skillet and turn them until every side has color. This takes about 5 minutes. You are not cooking them through yet, just building flavor on the outside.
  5. Scatter the peppers and onions around the brats. Pour in the beer slowly, since a hot pan makes it foam. If the skillet is small, add half first, wait for it to settle, then add the rest.
  6. Put the lid on, or cover tightly with foil, and lower the heat to medium. Let everything simmer for 15 to 20 minutes. The vegetables should be soft and the beer mostly reduced to a light glaze.
  7. Take the skillet off the heat and let the brats rest for a couple of minutes. Tuck each brat into a bun and pile on the peppers and onions. Add mustard or sauerkraut if you like, and serve right away.

Notes

  • I always pick fresh brats over pre-cooked ones because they absorb far more beer flavor.
  • I keep my slices thin, so I never fight with a giant piece of onion mid-bite.
  • I pour the beer in two rounds when the skillet is hot, which stops it from bubbling over.
  • I push the vegetables down into the liquid so they soften and caramelize.
  • I leave the lid on and resist the urge to stir, because steady heat does the work.
  • I toast the buns in a dry pan for a minute, and it stops them from turning soggy.
  • I let the brats rest before serving, and the juices stay inside instead of running out.